898—Filets de Soles Pompadour

Treat the fillets with butter and bread-crumbs, and grill them. Garnish them all round with a thread of very firm Béarnaise tomatée. Dish and surround them with a border of Château potatoes (No. 2208, Pommes de Terre Château).

Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet.